The recent avalanche of cookbooks arriving at Denver Public Library are all about bread. This leads me to believe that publishers feel that most of us have recovered from the trauma of pandemic sourdough, and we are ready to take another run at homebaked bread. The weather is cooler and the next series of holidays is just ahead, so it seems like a perfect time to take a run on the whole yeast, flour, water thing - and your friends and guests will love you for it!
My Bread by Jim Lahey - In the fifteen years since My Bread’s first publication, the no-knead bread technique has remained as life-changing as ever. Now, Lahey revisits his beloved cookbook and adds five never-before-published recipes, including a pistachio-goji bread and a foolproof way of making Panko breadcrumbs at home. Repackaged for a new generation, the 15th-anniversary edition of is as timely as ever, and will bring good bread making back into readers' lives—with minimal work.
Richard Hart Bread by Richard Hart - Rather than focusing on precise formulas, Hart emphasizes the intuitive art of baking bread. Through sight, taste, touch and adaptation, he shows new and experienced bakers the techniques that have brought him success. Follow along as Hart imparts his wisdom for creating flawless loaves, rolls, biscuits and pastries.
Very Good Bread by Melissa Weller - Weller knows that baking is about precision and science, and here she gives home bakers the tools to take their breadmaking skills to the next level. With detailed and accessible step-by-step instructions on techniques, equipment, ingredients, and flavors, Weller provides everything needed to achieve beautiful and impossibly delicious results.
A Slow Rise by Daniel Leader - Leader revolutionized artisan bread baking, and his new book is for anyone who wants learn how to master the art. The heart of Leader's baking philosophy is his embrace of soft-skill baking—seeing, feeling, smelling, and even listening to your dough—over science-based techniques promising the perfect loaf. Here, across more than sixty recipes, Leader will teach you to bake with your senses, have patience, and form an almost meditative practice in the kitchen.
The Hungry Ghost Bread Book by Jonathan Stevens - Stevens flavors his sourdough baking book with his unique phrases, wit, and a sprinkle of philosophy, as distinctive as the loaves made in his Northampton, Massachusetts, bakery, the Hungry Ghost. Experienced bakers will love the book’s advice on flours, essential equipment, and mixing and shaping techniques. There are detailed recipes for sixteen kinds of bread loaves, starting with the simple, crusty French Batard and building toward loaves that require more techniques and ingredients.
Big Book of Bread: 125+ Recipes for Every Baker by Jessica Battilana, Martin Philip, and Melanie Wanders - Expectations are high for this first bread only cookbook from the folks at the King Arthur Baking Company! From simple sandwich loaves and forgiving focaccia to rye flatbreads, sourdough black bread, bagels and brioche, the 125+ detailed recipes are supported by instructional photography that addresses techniques such as kneading, shaping and braiding, proofing, and scoring.
Breaking Bao: 88 Bakes and Snacks from Asia and Beyond by Clarice Lam - Bao buns are made from a soft, pillowy dough that's slightly sweet and encases a savory or sweet filling, and and rising superstar Lam gives readers 88 bao-adjacent approachable recipes that are firmly rooted in classical French technique but travel far and wide on the taste train!
Denver Public Library has an astonishing variety of cookbooks to choose from, this list featuring just a few selections from 2024. And don't forget - if you're looking to acquire some new cooking skills in the new year, your DPL library card gives you access to Craftsy, an online database that offers classes in everything from making macaroons to creating your own salty snacks!
